chicken salad

Save-the-Day Curried Chicken Salad with Grilled Cauliflower, Chickpeas and Toasted Almonds

Ok, so here’s the truth. I haven’t been all that inspired to write any blog posts lately…nor have I even been inspired to cook anything – huh?? What’s up with that? Well, we all have our moments and mental blocks – life just takes over sometimes and can overwhelm you. Today, I pulled this delicious little gem out of KNOWHERE as I’d promised a dear friend in need I’d make us a bomber lunch. Her reaction as she walked into the kitchen and my excitement for what was unfolding in front of me gave me the urge to share it immediately before the smell drifted out of the kitchen and the inspiration was gone…I hope you enjoy this recipe for my Save-the-Day Curried Chicken Salad with Grilled Cauliflower, Chickpeas and Toasted Almonds. It’s healthy, delicious and full of protein – you can’t go wrong.

It’s a really quick fix recipe that is so damn delicious it will blow your socks off! I love it when you open the fridge and think – ah sh*t I’ve got nothing exciting – what the hell am I gonna make? (and being a chef – the pressure is always on to impress), and then you make magic and your faith in life is once again restored!

Oh the little things…

Luckily I always have these dry ingredients on hand as a go-to and can match them with a few random veggies/protein that might be kicking around my (lately very sparse) fridge.

*Note to self: Always allow time for yourself and grateful for good friends. And most importantly, have faith that the inspiration will come back. Don’t be too hard on yourself πŸ˜‰

Check out what inspires this gal: Magenta Lorusso (I know it’s not just the salad). She lives here in Nicaragua too and works hard on her photography projects: surfing, lifestyle and home interior photography.

Follow us on Instagram: @atasteforwanderlustΒ @magentaphotoshighkicks

Curried Chicken Salad with Grilled Cauliflower, Chickpeas and Toasted Almonds

Serves 2

1/2 Cauliflower, cut into florets and blanched

1 small can (220g) cooked chickpeas, drained

1/2 Red Onion, sliced

2 T Curry Powder

1 1/2 Chicken breast – cooked and shredded / rotisserie

1 Handful coriander – chopped

Your favourite Indian Chutney – 1 T

2 T Mayonnaise

Maldon Sea Salt and Cracked Black pepper

1/2 Head Organic Lettuce (your favourite) – roughly torn

1 Carrot – peeled and grated

1 Handful Sliced Almonds – toasted

2 T Extra Virgin Olive Oil

  • In a pan, heat 1T olive oil over medium heat. Throw in the blanched cauliflower florets, chickpeas and red onion. Add the curry powder and toss through. Allow to cook for about 7-10 mins, stirring occasionally. The cauliflower should be nicely browned and the onion softened
  • While this is cooking, mix the shredded chicken, chutney, mayo and cilantro, seasoning to your taste with salt and pepper. Add some fresh chili here if you like
  • Combine the lettuce and grated carrot
  • Top with the cauliflower mixture, then chicken and sprinkle with the toasted almonds
  • Drizzle with a bit of extra olive oil and enjoy!

Super easy right??




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